These grand eggy, cream, flour and buttery rich British Yorkshire Puddings have been married with American Popovers!
Course Bread
Cuisine British Fusion
Keyword Savory Yorkshire Pudding Popovers
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
resting time 1 hourhour
Total Time 1 hourhour55 minutesminutes
Servings 6servings
Equipment
mixing bowl with lid
popover pan or muffin tin
Ingredients
4Large eggsroom temperature
1cupAll purpose flour
1/2tspSalt
1cupWhole milk
1 1/2tbspUnsalted buttermelted
2tbspDried herbsoptional
pinch Coarse salt
2tbspMeat drippingsmelted bacon grease works
Instructions
Preparation For The Basic Ingredients In a large bowl, preferably mixing bowl with a spout to pour, whisk together the eggs with the cup flour and pinch of salt until blended into a smooth paste. Slowly whisk in the milk, melted butter and dried herbs until you have a smooth batter, a pancake-like batter. Cover with plastic wrap or an airtight container and allow to sit out room temperature for an hour, an important step that will contribute to a better rise when baked, rather than a cold batter.
Preparing To BakePosition an oven rack to the lowest level in the oven (making sure there are no other racks above it), reducing the potential for the tops to brown too quickly. Preheat the oven to 425 F.
Place about half teaspoon of melted meat drippings in each cup of the muffin cups or popover cups and with a basting brush, quickly brush the fat on all sides of the cups. Place the pan in the oven for a minute so that the meat drippings become a hot oil. Quickly whisk the batter one last time.
Carefully remove the pan from the oven and divide batter among the cups. Place in the preheated oven and bake for 20-minutes leaving the oven door closed at all times. Reduce the oven temperature to 350 and continue to bake for another 15-20 minutes until they appear to have crispy edges and are golden brown in color.
Video
Notes
In the attached video you will see that the recipe was doubled to make 12 large Yorkshire pudding popovers.